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Eggplant Parmesan

How is it mid-March and we’re supposed to be getting 1-3 inches of snow today? This is annoying. Good thing we didn’t decide to have our wedding in March like we initially almost did. I also find it really interesting how people choose wedding dates. Some choose it for special meaning and then others (like us) just choose it cause it’s whatever was open at our wedding venue. But then that random date becomes a forever meaning to you. Kind of cool at how it was “meant to be.”

What clearly wasn’t meant to be was our relationship with Google Reader. Towards the end of last week, we all heard that Google Reader is breaking up with us in July. Have you all prepared for the heartache? I already moved [on] all my subscriptions over to Feedly. With that move, I also moved my RSS feed over to FeedBlitz. Why? Well, here’s my reasoning: if Google is killing off Reader because of the “lack of RSS usage these days,” then there’ll be even more of a “lack of RSS usage” when Reader is killed cause 95% of the blog world uses Reader for their favorite blogs. But, that’s all Google’s plan. They’re doing this cause then Feedburner will fit into their criteria of “not enough people use this to support this anymore” so then they’ll kill off Feedburner and we’ll all be scrambling for a new RSS aggregator. Which, is why I switched now, to Feedblitz, for their RSS only. I still use MailChimp for my email subscriptions but my RSS feed is now hosted over at FeedBlitz for a mere $1.49/month. What does that mean for you? That means, you need to re-subscribe to my feed. If you’re reading my old Feedburner feed, you’ll see that ugly yellow box telling you I’ve moved. All you have to do is resubscribe to my feed. If you use any RSS reader that used to subscribe to me via my Feedburner feed, just go and “subscribe” or “add website” and put in this link: to resubscribe to my blog posts. :)

If you’re an email subscriber – you can ignore this :) nothing has changed for email!

To resubscribe in Google Reader:

To resubscribe in Feedly:

Anyway, on to the eggplant parmesan! This has been one of my favorite dishes to create from scratch. It’s really filling, super flavorful, hearty, and healthy. It’s got the best of every world! I had two large eggplant slices and my tummy was happily full :) one of the keys to this eggplant parmesan is to salt the eggplant slices and then give it time to let the salt draw out the eggplants’ liquid. It makes a huge difference when it comes to pan-frying the breadcrumb coated slices as they don’t end up soggy! And again, I will 100% endorse the use of whole milk mozzarella. I mean, c’mon, doesn’t that last picture just make your mouth water?!

Eggplant Parmesan
Recipe type: Casserole, Main Entree
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 large eggplant, sliced into ½” thick slices
  • 2 tbsp. kosher salt
  • 1½ cup Italian seasoned breadcrumbs
  • 3 eggs
  • ½ cup milk
  • 4 tbsp. vegetable oil, for lightly pan-frying
  • 3 cups marinara sauce, homemade or store-bought
  • 2 cups whole milk mozzarella, shredded
  • 1 cup parmesan cheese, shredded
  • Handful of fresh basil leaves, chopped, for garnish (optional)
  1. Salt both sides of your eggplant slices and place them in a large colander in the sink. Let the liquid drain for 45 minutes to 1 hour.
  2. When your eggplant slices have finished draining liquid, brush off the excess salt, as you don’t want it to be too salty!
  3. In 2 shallow plates, add breadcrumbs to one and whisk eggs and milk in the other. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess. Place on plate or large baking sheet and repeat until all eggplant slices have been coated.
  4. Preheat oven to 375 degrees.
  5. Heat a skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. Once the skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Repeat with 1 tbsp. of vegetable oil for every 2 eggplant slices.
  6. In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a ¼ cup, dollop marinara sauce on top of the eggplant slices. The idea isn’t to smother the layers with sauce. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. Repeat the layers until you run out of eggplants slices. Top the casserole with more cheese before you place in the oven :)
  7. Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I used the broiler for 5 minutes to get the cheese nice and brown – you don’t have to, but if you do, watch it carefully!
  8. Serve hot and top with chopped basil, if using.



  1. 03/18/2013 at 7:07 am

    That picture really does make my mouth water. I keep meaning to try eggplant parmesan and this looks like a great recipe to try!

  2. 03/18/2013 at 7:19 am

    Your eggplant parm looks insanely delicious!! Stunning photos, as always!

  3. 03/18/2013 at 7:45 am

    We did get married in March, and were SO worried about how cold it was going to be, but got really lucky and wound up with a beautiful day. Hope yours is too! But anyway, love your eggplant parm – this is one of my go-to comfort food dishes for sure :)

  4. 03/18/2013 at 7:55 am

    Love that last pic! Those are the ones that always make me want to eat the food – cheese pulling away. Amaaaazing. Fingers crossed this is the last snow for this season. I can’t handle much more and we’re suppose to get 11″+ supposedly SIGH. I’ve had enough. Moving my butt to Aruba.

  5. 03/18/2013 at 8:34 am

    I adore Eggplant Parm, but I feel restaurants often over-do it on the grease factor. Yours looks insanely cheesy delicious, minus the excessive amounts of oil. And whole milk mozz? YES PLEASE! Anything else just wouldn’t be right.
    Hang in there with the snow. I feel your pain, we are going through the same thing up here!

  6. 03/18/2013 at 8:57 am

    Gorgeous family meal! And what a helpful tutorial. Thanks!

  7. 03/18/2013 at 9:29 am

    This looks incredible – all that stringy cheese! I resubscribed yesterday after the FB conversation! :-)

  8. 03/18/2013 at 9:38 am

    Mmmm…this looks delicious! Nothing beats the cheesy goodness of eggplant parm! And good call on switching your RSS feed. Need to make the jump!

  9. 03/18/2013 at 9:44 am

    Ohmahgosh, that photo with the CHEESE. I can barely deal with all this deliciousness!

  10. 03/18/2013 at 10:05 am

    That cheesy shot!!! Fabulous dish :)

  11. 03/18/2013 at 10:20 am

    I’m gonna need to lie down.

  12. 03/18/2013 at 11:02 am

    This is one of my absolute faves, love the flavours!

  13. 03/18/2013 at 12:24 pm

    These pictures are making my mouth water!

  14. 03/18/2013 at 1:18 pm

    Mmmm, this dish looks fantastic! Ya can’t go wrong with melty cheese.

  15. 03/18/2013 at 1:33 pm

    ooo I need to move everything over to Feedly, thanks for the reminder!

    This Eggplant Parmesan looks so good! Love the photos!

  16. 03/18/2013 at 1:50 pm

    All this stuff gives me such a headache. Why google, WHY?! I don’t need more things to figure out. I moved my personal reader over to feedly, but it’s still not as comfortable as google reader.
    Oh, and BTW, I love this meatless monday dish, beautiful.

    • 03/18/2013 at 1:55 pm

      I agree! Feedly is nice and modern, and pretty, but I don’t like that there’s no “next” button like how Google does so you can go to the next article instead of scrolling alllllllll the way through the first one to get to the next one! PS – were you able to re-subscribe to mine ok? :)

  17. 03/18/2013 at 2:10 pm

    Cheesy eggplant dish? Yes, please!! Great tip on salting it, too. And, glad to know Feedblitz is cheap to use!! :)

  18. 03/18/2013 at 3:34 pm

    Eggplant parmesan is one of those dishes that can satisfy me at any time. I love the pics too, all that gooey cheese. Yum

  19. 03/18/2013 at 3:44 pm

    We just seeded a thousand eggplant seeds! I can’t wait to make your eggplant parmesan recipe! Bring on summer!

  20. 03/18/2013 at 4:03 pm

    Love this dish! I still need to figure out what to do with all of the google reader nonsense:)

  21. 03/18/2013 at 4:03 pm

    This looks incredible Julie!! All that cheeeeeese…..mmm :)

  22. 03/18/2013 at 4:16 pm

    that looks AMAZING!
    Nicely done.
    I just switched to Netvibes and i love it. It also transfered everything from Google Reader easily! (my choosing it was that it mirrored Google Reader- i hate change so this helps)
    Gonna write a post about it too!

  23. 03/18/2013 at 4:41 pm

    I need this eggplant parm today. I so don’t want to deal with allof the changes. blah!

  24. 03/18/2013 at 6:36 pm

    Oh my goodness, I’m drooling! I *love* eggplant parmesan!

  25. 03/18/2013 at 9:34 pm

    I love Eggplant Parmesan and so agree that the full fat cheese is worth it! Beautiful dish.

  26. 03/19/2013 at 1:48 am

    All of this shenanigans is giving me a bigger headache as I have a new blog about to launch so I’m trying to figure out which reader to looks like I’ll be using Bloglovin though. Great recipe and that cheese is just hot looking!!

  27. 03/19/2013 at 9:31 am

    Holy cheese-strings! This sounds amazing Julie!

  28. Melody
    03/19/2013 at 9:56 am

    This looks great, but I see green in the picture and you don’t have anything listed that is green. Is this basil or parsley?

  29. 03/20/2013 at 8:46 am

    That is one really good looking eggplant parmesan!

  30. 03/20/2013 at 11:29 am

    GAHHH!!! I have to figure out how to fix that RSS problem. But in the meantime, this hearty Eggplant Parm looks so wonderful. Love all that melty cheese!

  31. 03/20/2013 at 11:51 am

    not too happy about google reader either :( on a different note-these looks so delicious and I think only whole milk mozzarella does the justice here. sending some sunshine from Dallas.

  32. 03/20/2013 at 12:14 pm

    That’s cheesy deliciousness! And I agree about Google — time for us to rethink about Feedburner as well.

  33. 03/20/2013 at 12:15 pm

    Oh wow! This is comfort food at it’s finest :)

  34. 03/20/2013 at 2:07 pm

    I love that they are healthy, so I can eat the whole casserole dish full… right? So sad about Google RSS too. So silly

  35. 03/20/2013 at 3:34 pm

    I love that there are so few ingredients. I think I’ll have my hubs whip this up for an easy weeknight dinner! :)

  36. 03/20/2013 at 4:56 pm

    mouth = watering. I need this in my life stat

  37. 03/20/2013 at 5:29 pm

    This looks heavenly! I need to figure out something with my feed as well. Dragging my feet…

  38. 03/21/2013 at 12:19 am

    you have such a great blog here.. love it. this is a great recipe, i love eggplant parm.

  39. 03/21/2013 at 1:47 pm

    That cheese shot alone sells this whole entire recipe! WOW

  40. 03/21/2013 at 1:52 pm

    True confession – never had an eggplant parmesan. I know! Must make!

  41. 03/21/2013 at 7:01 pm

    Ok, I need to figure out my feed I suppose…oh the headache. It might be a little easier if I had some of this delicious Eggplant Parmesan. YUM!

  42. eve
    03/21/2013 at 8:27 pm

    Are the slices really two whole inches thick? That seems very thick to me but maybe they shrink down? I have never (successfully) cooked eggplant :( Thanks!

    • 03/21/2013 at 9:30 pm

      I didn’t really measure, but it seemed to be 2 inches. You could always just slice it 1 inch if you want to make sure they’ll get cooked all the way through :)

  43. 03/22/2013 at 6:18 pm

    YUM! I love eggplant parm but have actually never made it home. Must change that soon!

  44. 03/22/2013 at 7:14 pm

    Oh my goodness! You’ve got me drooling over here! This looks incredible, Julie.

  45. 03/22/2013 at 9:28 pm

    hands down best looking eggplant parm i’ve EVER seen. don’t tell my mama… ;)

    Julie these shots are GORGEOUS!

    • 03/22/2013 at 9:30 pm

      LOL girl, you just made me laugh out loud. xoxoxo

  46. 03/23/2013 at 9:15 am

    OMG!! Look at all that cheesy goodness!! Love it!

  47. 03/23/2013 at 1:45 pm

    Reading this post literally made my mouth water! I love eggplant parm. And your pics are gorgeous!

  48. Carol
    03/23/2013 at 7:49 pm

    This might be a stupid question… do you peel the eggplant?

    • 03/23/2013 at 9:45 pm

      Nope, keep the skin on.

  49. 03/23/2013 at 8:49 pm

    Hi! This recipe sounds delish!!! I’ve definitely got to try it! Question, do you have to use kosher salt? Or is regular salt ok?

    • 03/23/2013 at 9:44 pm

      Regular salt is fine!

  50. Patricia Jordan
    03/23/2013 at 8:51 pm

    All of your recipes look amazing!!!! I can’t wait to try your chicken parm!

  51. Patricia Jordan
    03/23/2013 at 8:52 pm

    Sorry…meant eggplant parm.

  52. 03/23/2013 at 10:35 pm

    Gorgeous, Julie! I could eat this all day every day, and twice on Sundays. One of my all-time favorite dishes. Yours is gorgeous!

  53. Janet
    03/24/2013 at 9:35 am

    OMG! I drooled looking at the pics and read the recipe…my bf doesn’t like cheese much- this would be way to much for him. BUT, I’m gonna make this for myself! (and maybe share a little with a neighbor!)

  54. 03/24/2013 at 10:00 am

    This looks so delicious! That melted cheese and promise of what is underneath, is irresistible! I am always looking for great veggie recipes that the whole family can enjoy. Thanks!

  55. Mel
    03/24/2013 at 11:09 am

    My husband and I have been looking for a great eggplant recipe to introduce us to the vegetable. We’re traditionalists (meat and potatoes people) so this looks like the PERFECT way to bring it in without being too “scary” – thanks!

  56. Moira
    03/25/2013 at 4:11 am

    Why do you prefer 1 to 2 inch thick slices of the ‘plant ? I’ve only had success with egg’parm at about 1/4″ thick cutlets … maybe 1/2″ for a random slice. Seems like slices that thick would take too long to cook “right” ~ they’d be too raw/chewy. If I’m making an eggplant stew, the larger chunks will do … but that’s a long, slow simmer. Just wondering how you make this work.

    • 03/25/2013 at 6:58 am

      Well, I honestly didn’t have a ruler near me while doing this so I just eyeballed my thick slices were 1 inch. I’ve always made eggplant parm with thicker slices and they’ve always cooked through for me. *shrugs* I honestly couldn’t tell you why I prefer the 1-2 inch slices, I guess it’s a method that works for me.

  57. Moira
    03/25/2013 at 7:04 am

    Thanks, Julie. I might try thicker slices next time ~ less prep time, surely!

  58. 03/25/2013 at 2:34 pm

    I really want to give eggplants a second try since my horrible eggplant lasagna disaster of 2010. I need to erase the over cooked like a dish sponge eggplant mess memory that I made. This looks like the perfect way to get eggplants into my heart.

  59. mo
    03/25/2013 at 5:13 pm

    Made this last night. Delicious as well as beautiful. No leftovers here.

  60. 03/26/2013 at 4:19 pm

    I am now officially craving eggplant Parmesan! This looks so cheesy and good.

  61. Meaghan
    03/26/2013 at 8:13 pm

    I have never had eggplant parmesan however your pictures convinces me I needed to try it. It was amazing! The perfect balance of marinara, cheese & crunchy on the outside and creamy smooth eggplant in the inside :)Will definitely make again.

  62. 03/27/2013 at 7:23 pm

    it’s been forever since i’ve had eggplant parm! will definitely be making this soon.

  63. Carolina
    04/01/2013 at 6:43 pm

    I did this recipe yesterday for my husband and myself. Wow! I had to write and say thank you. It turned out sooo well! Love your blog.

  64. Dkeveryday
    04/04/2013 at 12:52 pm

    I’d like to make this tonight and I was wondering…the spice on the top, is it basil? As for layering the pieces, are they supposed to be evenly layered like a lasagna or just piled on any which way? And to pour the sauce over each layer is it to cover the whole layer or just each eggplant slice individually?
    Sorry for all the questions but it looks so good, I don’t want to mess it up! Thank you and love your blog.

    • 04/04/2013 at 12:59 pm

      Hi, yes, as mentioned in a previous comment, it is basil. I would layer it like lasagna. Neat rows with some eggplant slices overlapping each other. I only covered just each eggplant slice individually. It’s not supposed to smother the entire eggplant layer. I hope you enjoy!

  65. Whitney
    04/10/2013 at 7:53 am

    I’ve been wanting to try this for a while and finally did last night. It exceeded my expectations! I will certainly be making this again soon. Great recipe :)

  66. Hannah
    04/23/2013 at 2:08 am

    Do you think you’ve confused inches with cms? Just because your pictures do not look at all like you are using 1 or 2 inch sized slices. Most use 1/4inch slice to work. I use 1cm size as I do not work in inches. But a 2INCH slice would be like the length of your thumb…. pretty thick and I can’t think it would ever work! Delicious none the less your pictures, and I just had Eggplant Parm for dinner tonight myself.

    • 04/23/2013 at 9:25 am

      Hi Hannah, no, I’m not confusing inches with cm’s. I don’t have a ruler when I’m cooking so I just eyeballed it when writing the recipe. However, if you notice in the recipe, it does say 3/4″ thick. I changed this a while back, and while my pictures don’t look like it, it’s because they do shrink a little during the cooking process. Thanks for your nice compliment on my photos!

  67. Melissa
    04/24/2013 at 8:40 pm

    I didn’t like eggplant parm the last time I made it (a long time ago) but your photos sucked me in. I’m a much better cook than I used to be so I decided to brave it and try your recipe. It was wonderful. My only change was based on a recommendation from the lady in the produce dept. I skinned the eggplant because she said it would be less bitter. It tasted perfect to me. My guest had 2 helpings so I think it went over well too. Thank you. :-)

  68. Meredith
    05/28/2013 at 8:04 pm

    Ohh this recipe is so tasty. I have made eggplant parm in the past (it’s one of my favorites) but I can never get it to turn out well. I left this recipe for my husband to cook for us while I was at work. It turned out incredible!

  69. Myra
    08/04/2013 at 8:37 pm

    I need to make this now!!!

  70. 08/20/2013 at 8:54 pm

    This looks absolutely divine! We love eggplant around here and I’ll be trying this soon!

  71. Cindy
    10/03/2013 at 4:46 pm

    One of my all time favorites! Can’t wait to try it out!

    • 10/04/2013 at 11:28 am

      I hope you try it out, Cindy and let me know what you think!

  72. 10/20/2013 at 8:28 pm

    Hi. Making this tonight and was wondering what you consider a large casserole dish? 9×13? 8×8?.. Thanks

    • 10/20/2013 at 9:27 pm

      Hi Marcella! An 8×8 will be just fine! Enjoy :)

  73. Claudia
    12/08/2013 at 5:00 pm

    Made this last night, got the recipe from a ziplist email. SOOO DELICIOUS! My husband was speechless haha told me it was the best thing I ever made! Thanks for the recipe! Looking forward to following the blog!

    • 12/08/2013 at 9:57 pm

      I’m so thrilled that you and your husband enjoyed this!! Thanks for the feedback :)

  74. Colette M McWilliams
    01/17/2014 at 1:24 pm

    I don’t know is that I am hungry or do these pictures look delicious?? Do pictures look delicious? I am making this!!

    • 01/17/2014 at 9:15 pm

      I hope you enjoy it Colette!

  75. Kelsey
    03/20/2014 at 1:20 pm

    What is the chopped fresh herb on top? I feel like that would add a lot but I don’t see any herbs in the ingredient list! Basil?

    • Julie
      03/20/2014 at 1:26 pm

      Hi Kelsey! Yup, as mentioned in previous comments, it’s basil! I’ll go ahead and update the recipe. I hope you make it and enjoy! :)

  76. Amber
    04/07/2014 at 9:39 pm

    I have made eggplant parmesan before & this is better than I have ever made. My husband told me that this one of the best if not THE BEST dinner I have ever made (we’ve been married 15 yrs). YUM!

    • Julie
      04/08/2014 at 8:35 am

      Oh wow, Amber! I’m thrilled to hear this!! :) :) thank you!!


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